All Up On Our Grill: Uli's Sausage
How lucky we are in Seattle. Thanks to Uli Lengenberg (a "German Master Butcher," according to his website), we can enjoy sausage as good as they have in Germany, without the drawbacks of having to watch German cinema.
The connoisseurs' way to cook sausage is to brown, then steam it, but it's summer, and we want to be outside. So we grilled some of Uli's sausage creations, which you can purchase at his stand at Pike Place Market, get delivered, or buy at select local markets.
Here is what you need:
--A hot grill, positioned at least four inches from the heat source.
--Some of Uli's sausage creations.
--Sausage rolls or some sort of largish bun (regular cheapo hot dog buns aren't big enough for all the sausage goodness).
--Condiments you like.
--Tongs.
There are really two minds about how to grill sausages. Connoisseurs will tell you to grill them slowly, by isolating the charcoal on one side of your grill and putting the sausages on the other. This way, the skin stays intact, keeping all the tasty juice inside the sausage.
However, this method takes 15-20 minutes. We are too impatient for that, so here's what we do:
1) Put the sausages on the hot grill.
2) When they start to get brown (three to five minutes), puncture them with a fork. The juices will run out onto the hot coals. (Note: this can cause a flame flare-up. On the other hand, when the juices hit the coals it makes a satisfying sizzling sound.)
3) Toast your sausage rolls, if you're so inclined, off to the side somewhere.
3) By the time your rolls have toasted (a couple more minutes), the sausages should be cooked through. Press down on them with the tongs, they should have about as much give as a medium steak would.
4) Eat them up. YUM.
